SAVORY COUSCOUS TABBOULEH
Steps:
- Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
- Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 16.6 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 454.3 mg, Sugar 3.5 g
TABOULI SALAD
There are two ways you can make this recipe. With or without the couscous. Without couscous, it is a gluten free salad that is great. With the couscous, it is a hearty side or have a large portion for a low calorie lunch. Either way, both are delicious! All the work in this dish is preparation and getting the right texture, so chopping using a chef knife is preferred.
Provided by G&A
Categories Side Dishes Soups and Salads
Yield 4 people
Number Of Ingredients 7
Steps:
- Cook your couscous according to directions on package. Transfer to a bowl, cover and place in the refrigerator till cool.
- Prepare you vegetables.
- Finely chop your tomatoes first and transfer to a serving bowl. Sprinkle with a little salt, add chopped garlic, lemon juice, and olive oil. If the salad is too dry add additional portions of olive oil and lemon juice. Set aside.
- Cut or pull leaves off of parsley stems and wash. Drain. Finely chop parsley and add to the salad. Add couscous and stir all together. Salt and pepper to taste.
COUSCOUS TABBOULEH
Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
Provided by Martha Rose Shulman
Categories easy, side dish
Time 45m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 2 grams
EASY WHOLE-WHEAT COUSCOUS
Feel free to double this recipe to suit your needs. To add more flavor, swap reduced-sodium broth in for the water.
Provided by Katie Webster
Categories Healthy Vegetarian Couscous Recipes
Time 10m
Number Of Ingredients 2
Steps:
- Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 170 calories, Carbohydrate 37 g, Fat 0.5 g, Fiber 6 g, Protein 7 g, Sodium 2.3 mg, Sugar 1 g
COUSCOUS TABBOULEH WITH FRESH MINT & FETA
Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.
Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.
TOASTED-COUSCOUS TABBOULEH
In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
- Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
- In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.
Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g
COUSCOUS TABBOULEH
Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.
Provided by Mirj2338
Categories Southwest Asia (middle East)
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
- Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
- After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
- Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
- Add the tomatoes, red pepper, scallions and capers. Toss to combine.
- Lightly stir in the parsley, optional mint leaves, and the pistachios.
- Taste and adjust for seasoning.
- Serve cool or at room temperature.
Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1
TABBOULEH STUFFED TOMATOES
Tasty stuffed tomatoes that make good use of leftover cooked tabbouleh (or rice). Adjust filling to suit, such as cooked rice or couscous. Serve warm or cold.
Categories Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Pre-heat oven to 180C/375F/Gas mark 5. Spoon a little olive oil into a large baking dish.
- Scoop the middle out of 4 large tomatoes (all the pips and flesh) that have been cut in half. Chop the flesh up finely and add it to 8 tablespoons of cooked tabbouleh. Season to taste with salt and pepper if necessary.
- Spoon the tomato and tabbouleh into the hollowed out tomatoes and the sit them in the baking dish.
- Scatter 100g of crumbled goats cheese over the top of the tomatoes and bake for 15 to 20 minutes or until the cheese is soft and has melted, and then scatter some fresh Greek basil leaves over the cooked tomatoes before serving.
- These can be served warm or at room temperature with salad and crusty bread.
COUSCOUS TABBOULEH
Steps:
- In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.
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- Combine drained tomatoes, cucumber, lemon juice, oil, basil, parsley, mint, salt and pepper in medium bowl. Add cooled couscous; toss to combine.
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- Add the couscous and broth in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring often, until most liquid is absorbed. Take off the heat, cover and set aside.
- In a small bowl whisk together the lemon juice and oil and pour over the couscous mixture. Toss gently to combine.
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- Preheat oven to 375 degrees. Sprinkle both sides of chicken breasts with salt and pepper, patting down to keep seasoning in place.
- Coat chicken in hummus by spreading a thin, even layer of hummus on one side of your chicken breasts using a spatula. On a separate plate, place your panko bread crumbs into a thin layer. Place breasts hummus-side down into panko to coat, then repeat for all chicken breasts.
- In a non-stick skillet, heat 1 tbs. olive oil and when hot, place one breast in at a time, crust side down to brown – about two minutes. flip over carefully and cook another 2 minutes, then remove from pan and place onto sheet pan lined with tin foil and sprayed lightly with cooking spray. repeat for all chicken breasts, wiping out pan with paper towel and heating more oil before cooking next breast.
- Bake sheet pan of chicken for 13-15 minutes, or until cooked through. Let chicken rest for at least 5 minutes before slicing!
THE BEST TABBOULEH COUSCOUS RECIPE - NEILS HEALTHY MEALS
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Estimated Reading Time 5 mins
- Place the couscous in a large bowl and pour the boiling water over it and stir. Cover the bowl and leave to stand for about 5 minutes until all the water has been absorbed.
- Add the tomatoes, cucumber, spring onions, parsley, mint, garlic and zest from the lemon to the couscous.
COUSCOUS TABBOULEH | BABAGANOSH
From babaganosh.org
- Place the couscous in a large bowl. Add a teaspoon of turmeric and the salt and pour slowly the boiling water or vegetable stock, little by a little while mixing with a fork. Allow to rest for 3-5 minutes and stir again, fluffing the couscous grains. Adjust the flavor with more salt, if desired, or add a few tablespoons more hot water, if you find that the couscous is not soft enough for your liking.
- Add a drizzle of olive oil and stir to prevent clumps, and allow the couscous to cool to room temperature while you chop all the veggies and herbs.
- Add all the chopped veggies and herbs, as well as raisins (if using), and lemon juice to the bowl with the cooked couscous, and stir. Adjust the flavor with more salt, lemon juice, or olive oil. Enjoy immediately, or refrigerate for up to 24 hours to let the flavors meld.
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